CN105379943A - Process using organized soybean drawing protein to prepare meat analogue - Google Patents
Process using organized soybean drawing protein to prepare meat analogue Download PDFInfo
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- CN105379943A CN105379943A CN201510891896.1A CN201510891896A CN105379943A CN 105379943 A CN105379943 A CN 105379943A CN 201510891896 A CN201510891896 A CN 201510891896A CN 105379943 A CN105379943 A CN 105379943A
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Abstract
The invention belongs to the technical field of food processing, and relates to a process using organized soybean drawing protein to prepare meat analogue. The qualified meat analogue product is prepared by the following steps: picking raw materials, mixing, puffing and moulding, cutting the mound into slices, drying, soaking, dehydrating, frying the slices in oil, marinating, drying for a second time and cooling, performing vacuum packaging, sterilizing, cooling for a second time and drying for a third time, carrying out metal detection, maintaining the temperature and observing, and finally examining and picking. The meat analogue product has the characteristics of high protein content, rich nutrients, no odor, and good taste.
Description
Technical field
The invention belongs to food processing technology field, relate to the process of the overall processes such as a kind of processing of plain meat, preparation, packaging, sterilization and metal detection, be specifically related to a kind of process using textured soy wire-drawing protein to prepare plain meat.
Background technology
The traditional soybean products such as China plants the country with human consumption soybean the earliest, bean curd succession is existing more than 2,000 year history so far.Bean product are nutritious, be generally 20-30% of soybean dry weight, its protein is worth with meat extremely close, the amino acid ratio of its composition of amino acid and needed by human body is close, by digestion absorption rate up to 85%, have the good reputation of " Vegetable meat ", and the soybean wire drawing histone that namely Vegetable meat is for we says.Nutrition expert points out that bean product belong to good protein, and its lysine is many, methionine is few, is the only plant food that can replace animal protein, therefore in agricultural products in China processing industry, occupies very important status.
In addition, with industrialization, urbanization, aging progress faster, chronic diseases in China number of the infected rises fast, and existing patient diagnosed 2.6 hundred million people is great public health problem.The death caused according to Ministry of Public Health's investigation statistics chronic disease has accounted for China total dead 85%, and the Disease Spectrum caused has accounted for 70% of total Disease Spectrum, is that the masses drive into poverty by medical crises the major reason of returning to poverty.And soyabean tissue's egg is made into from extracting the demand that the vegetable food being similar to meat flavor can meet different crowd, significant for hypertension, high fat of blood chronic diseases especially.And in developed country, the soybean further process enterprise that modern soybean processing owner will be feature based on high-tech, high yield, high benefit.Soybean protein food on European & American Market every year with 10% speed increment, soy food product kind has been increased to more than ten thousand and has planted, and China starts late in the application aspect of soy protein products, starts from early 1980s.With the vegetable food that textured soybean protein produces have that mouthfeel is good, meat feeling is strong, high protein, low fat, low cholesterol, the significantly advantage such as nutritious.Making full use of and developing of soybean resource all has great significance for the national health cause of China and economic development.
The domestic application to textured soybean protein at present is mainly added in burger, meat intestines, canned meat, to reduce costs, reduce fat content and cholesterol level, be processed into the product that vegetable food puts on market few, and be processed into complete plain meat product, never appear in the newspapers.
Summary of the invention
The present invention is directed to the deficiencies in the prior art, provide a kind of process using textured soy wire-drawing protein to prepare plain meat, adopt lower " hunger-type " feeding manner, obtain desirable systematism level, prevent rate of feeding too high, the time of staying is in short-term in machine barrel for material, the energy that unit material obtains is little, the phenomenon generation that half-cooked or systematism is insufficient, effectively controlling the temperature of extrusion, under the prerequisite of time, thus probe into out the optimal parameter of soybean protein isolate and the mixing of other corn gluten proteins, realize the perfect adaptation of various plants albumen, improving product nutritive value and added value, it is high that its product has protein content, profile rule, nutritious, instant, without fishy smell and the feature such as mouthfeel is good, and product is through various security control, more healthy.
The main technical schemes that the present invention adopts is:
Use textured soy wire-drawing protein to prepare a process for plain meat, it is characterized in that preparing according to following steps:
(1) select materials
1. soybean protein isolate: select pale yellow powder, free from extraneous odour, without the visible exogenous impurity of naked eyes, moisture≤10%, protein >=50%;
2. bean cake powder: select yellow-white to faint yellow loose sheet, there is the intrinsic smell of Soybean Meal, without musty, without the visible exogenous impurity of naked eyes, moisture≤10%, protein >=90%;
3. Gluten: select pale yellow powder, free from extraneous odour, without visible foreign, moisture≤8%, protein >=75%;
4. wheaten starch: select pure white glossy, free from extraneous odour, without sand tooth, foreign, moisture≤14%;
5. cornstarch: white or slightly light yellow shade, have gloss, free from extraneous odour, without sand tooth, without exotic, moisture≤14%, protein≤0.45%;
(2) configuration mixing
Calculate by weight percentage and pour common to soybean protein isolate (50-60 part), bean cake powder (50-60 part), Gluten (10-25 part), wheaten starch (10-25 part) and cornstarch (10-25 part) mixing into three-dimensional mixer (volume is 600L), control rotating speed is 75-80 rev/min, is uniformly mixed 8-10 minute and obtains mixture A;
(3) expanded molding
Twin-screw Bulking Machine is sent configuring the mixture A mixed into through feeder, control screw speed is 35-40 rev/min, three sections of temperature are controlled as 70-75 DEG C, 135-140 DEG C, 170-175 DEG C, rate of feeding is 8-12 rev/min, continue feedwater and pressure is 15-20MPa, extrude rear flattening and obtain strip beans embryo bar;
According to twin-screw Bulking Machine screw rod (material bar) design principle and barrel electrical heating distributional analysis: after the powder feeding barrel of mixture A, along with bolt rotary, first powder is made a gift to someone one section of (70-75 DEG C) powder and clear water (powder water) mixing after, then enter two sections of (135-140 DEG C) grogs to knead dough district, again enter three sections of (170-175 DEG C) grogs to knead dough expanded hot conditions district, extrusion die, chance outside air is expanded, strip beans embryo bar product formation.
From being fed to product out, in the time period in short a few second, powder will through powder water mixing → grog → → grog again → → hot conditions → extrusion die → chance air-bulking operation principle that order is progressive like this of kneading dough again of kneading dough.Wherein the mixing of powder water is even, powder is ripe, kneading dough will thoroughly, and extrusion pressure wants large.Except barrel temperature controls, screw speed controls extremely important.Screw speed is faster, and the time that powder passes through in barrel is shorter, and will produce feedwater incomplete mixing, powder is not yet done, and knead dough not saturating, extrusion pressure is little, causes product surface to be powder ripple, and scleroma block, strip of paper used for sealing is bad.The quality unsteady phenomenas such as expanded insufficient, wire drawing toughness is bad, and product is not full.Work ends, and closes feeding after will first closing water, keeps barrel dry, reduces screw rod steep flour material residual quantity.
(4) cut into slices
Beans embryo bar feeding slicer is carried out cut-out according to preliminary dimension and obtains semi-finished product B;
Above-mentioned slicer (also known as blank cutter) is made up of former and later two feed clamp rods and fracture knife rest, and former and later two feed clamp rods are synchronous, and adjustable by feed pressure and speed, fracture knife rest is adjustable pressure and speed also.That is, operational procedure: 1. press from both sides rod according to extruded stock speed, corresponding adjustment feed clamp rod speed, extrudes between material strip and feed clamp rod and should keep certain loose radian.If too tight material strip can be stretched, cause fracture, scale lengths is irregular; 2. fracture is according to specification requirement governing speed.
(5) dry
Evenly tiled on the conveyor belt by semi-finished product B complete for form and proceed to the roasting line (model is TN-DKX) of multilayer electricity, control temperature is 50-65 DEG C, and speed is 8-12m/ minute, obtains the semi-finished product C of moisture content≤13%;
(6) soak
Semi-finished product C is soaked 1.5-2h in normal temperature clear water;
(7) dewater
Soaked semi-finished product C is dewatered 25-30 second by dewaterer, obtains semi-finished product D, require that semi-finished product D pinching is anhydrous and distribute;
(8) fried
Pour semi-finished product D into oil cauldron, control oil temperature at 155-160 DEG C, deep-fat frying time is 3-5 minute, suitably supplements oil mass, obtain semi-finished product E in frying course;
(9) stew in soy sauce
Semi-finished product E is poured into the boiled soup stock water also removing plants on surface oil in advance, add the batching be in harmonious proportion also to stir up and down, middle big fire stew in soy sauce 3-5 minute, simmers 10-15 minute after shutoff valve, adds monosodium glutamate, within medium and small fiery stew in soy sauce 3-5 minute, also stir up and down, elimination plants on surface oil takes the dish out of the pot again, and require range estimation uniform color, the semi-finished product dewaterer after taking the dish out of the pot is sloughed oily halogen and obtained semi-finished product F, wherein dewaterer rotation time is 10-15 second, and it is 20-25 minute that raw material enters pot to the total time that takes the dish out of the pot;
(10) second time is dried and cooling
Semi-finished product F is evenly laid on the conveyer belt of heating using microwave dryer (model is VYS-25m), control temperature is at 50-55 DEG C, speed is 16-18m/ minute (temperature and speed can be finely tuned according to product moisture content 50%-55%), then cools conveyer belt being dried the semi-finished product G obtained with electric fan;
(11) vacuum packaging
Semi-finished product G is loaded after packaging bag and seals with vacuum packing machine, controlled pressure in-0.1-0MPa scope, vacuum time >=20s;
(12) sterilization
Semi-finished product Full-automatic sterilizing pot vacuum packet installed carries out high temperature sterilization, then is reduced between 55-60 DEG C by Full-automatic sterilizing hingle temperature;
(13) second time cooling was dried with third time
With clear water cooling after taking the dish out of the pot, then carry out oven dry by drying line and obtain finished product;
(14) metal detection
Finished product after drying is checked by metal detector;
(15) insulation is observed
Product proceeds to observation ward more than 2 days, and keeps sample and chemically examine;
(16) detecting and selecting
Choose the packaging of the imperfect and cut of gas leakage, flatulence, sealing, obtain final qualified products.
The present invention also adopts following attached technical scheme:
As preferably, the mixture A of described step (2) pours common to soybean protein isolate (50-60 part), bean cake powder (50-60 part), Gluten (15-25 part), wheaten starch (10-20 part) and cornstarch (10-20 part) mixing into three-dimensional mixer by calculating by weight percentage, rotating speed is 75-80 rev/min, is uniformly mixed 8-10 minute and obtains.
As preferably, the soup stock water of described step (9) is that spices, bittern and clear water mix.
As preferably, the soup stock water of described step (9) is mixed by spices 10 parts, 60 parts, bittern and 10 parts, clear water by calculating by weight percentage.
As preferably, between described step (10) and step (11), seasoning can also be carried out to semi-finished product G.
As preferably, the stainless steel of the detectable particle diameter >=2mm of metal detector of described step (14) or iron.
As preferably, the packaging bag of described step (11) carries out otch process by notching device, described packaging bag notching device comprises base platform, the upper surface of any one jiao of described base platform is fixed with right angle limit base, two right-angle sides of right angle limit base are respectively provided with n shape first through hole, the interlude of two right-angle sides of right angle limit base is provided with circle second through hole, a fixed leg is respectively provided with in described first through hole and the second through hole, on fixed leg, cover has spring, lower platen is provided with directly over described right angle limit base, the lower surface of lower platen is respectively equipped with and the first through hole, n shape first push rod of the second through hole correspondingly-shaped and circular second push rod, the surface on the straight line base of described first push rod is also provided with some cutting knifes and the end face of cutting knife exposes the bottom surface of the first push rod.
As preferably, the quantity of described cutting knife is 3, the adjacent and distance of the 3rd cutting knife and other 2 at least one cutting knifes of cutting knife interval of any 2 cutting knifes.
As preferably, the cross section of described cutting knife is triangle.
As preferably, the height height 0.5-1mm of the aspect ratio right angle limit base of described cutting knife.
The beneficial effect adopting the present invention to bring is:
(1) by strictly to control soybean protein isolate etc. as full material from material source, make plain meat product have protein content high, nutritious, without features such as fishy smell, mouthfeel are good;
(2) when expanded molding, by twin-screw Bulking Machine syllogic temperature, the isoparametric strict control of screw speed, obtain expanded fully, wire drawing toughness is good, product is full strip beans embryo bar;
(3) by unique design to vacuum packaging bag notching device, make vacuum packaging bag hand tear effect very good, there will not be the phenomenon of tearing not open;
(4) detect by carrying out the processes such as metal detection to product, make plain meat product safer.
Accompanying drawing explanation
Be described further below in conjunction with accompanying drawing:
Fig. 1 is the structural representation of notching device of the present invention;
Fig. 2 is the structural representation after notching device of the present invention removes lower platen;
Fig. 3 is the structural representation of notching device lower platen of the present invention;
Fig. 4 is that notching device of the present invention is to the design sketch after vacuum packaging bag processing;
Fig. 5 is that notching device of the present invention is to the another kind of design sketch after vacuum packaging bag processing.
The label that wherein component names is corresponding is as follows:
Lower platen 1, right angle limit base 2, base platform 3, first through hole 4, second through hole 5, spring 6, fixed leg 7, first push rod 8, second push rod 9, straight line base 10, cutting knife 11, bottom surface 12, otch 13, vacuum packaging bag 14.
Detailed description of the invention
Embodiment 1:
(1) select materials
1. soybean protein isolate: select pale yellow powder, free from extraneous odour, without the visible exogenous impurity of naked eyes, moisture≤10%, protein >=50%;
2. bean cake powder: select yellow-white to faint yellow loose sheet, there is the intrinsic smell of Soybean Meal, without musty, without the visible exogenous impurity of naked eyes, moisture≤10%, protein >=90%;
3. Gluten: select pale yellow powder, free from extraneous odour, without visible foreign, moisture≤8%, protein >=75%;
4. wheaten starch: select pure white glossy, free from extraneous odour, without sand tooth, foreign, moisture≤14%;
5. cornstarch: white or slightly light yellow shade, have gloss, free from extraneous odour, without sand tooth, without exotic, moisture≤14%, protein≤0.45%;
(2) configuration mixing
Soybean protein isolate 60kg, bean cake powder 60kg, Gluten 10kg, wheaten starch 10kg and cornstarch 10kg are jointly mixed and pour three-dimensional mixer into, rotating speed is 75 revs/min, is uniformly mixed 8 minutes and obtains mixture A;
(3) expanded molding
Send configuring the mixture A mixed into twin-screw Bulking Machine through feeder, controlling screw speed is 35 revs/min, and three sections of temperature are controlled as 70 DEG C, 135 DEG C, 170 DEG C, rate of feeding is 8 revs/min, continue feedwater and pressure is 15MPa, extrude rear flattening and obtain strip beans embryo bar;
(4) cut into slices
Beans embryo bar is carried out cut-out according to preliminary dimension and obtains semi-finished product B;
(5) dry
Evenly tiled on the conveyor belt by semi-finished product B complete for form and proceed to the roasting line of multilayer electricity, control temperature is 50 DEG C, and speed is 8m/ minute, obtains the semi-finished product C of moisture content≤13%;
(6) soak
Semi-finished product C is soaked 1.5h in normal temperature clear water;
(7) dewater
Soaked semi-finished product C is dewatered 25 seconds by dewaterer, obtains semi-finished product D;
(8) fried
Pour semi-finished product D into oil cauldron, control oil temperature at 155 DEG C, deep-fat frying time is 3 minutes, suitably supplements oil mass, obtain semi-finished product E in frying course;
(9) stew in soy sauce
Semi-finished product E is poured into the boiled soup stock water also removing plants on surface oil in advance, add the batching be in harmonious proportion also to stir up and down, middle big fire stew in soy sauce 3 minutes, 10 minutes are simmered after shutoff valve, add monosodium glutamate, medium and small fiery stew in soy sauce 3 minutes also stirs up and down, and elimination plants on surface oil takes the dish out of the pot again, and the semi-finished product dewaterer after taking the dish out of the pot is sloughed oily halogen and obtained semi-finished product F;
(10) second time is dried and cooling
Evenly be laid in by semi-finished product F on the conveyer belt of heating using microwave dryer, control temperature is at 50 DEG C, and speed is 16m/ minute, then cools conveyer belt being dried the semi-finished product G obtained with electric fan;
(11) vacuum packaging
Semi-finished product G is loaded after packaging bag and seals with vacuum packing machine, controlled pressure in-0.1MPa scope, vacuum time 20s;
(12) sterilization
Semi-finished product Full-automatic sterilizing pot vacuum packet installed carries out high temperature sterilization, then is reduced between 55 DEG C by Full-automatic sterilizing hingle temperature;
(13) second time cooling was dried with third time
With clear water cooling after taking the dish out of the pot, then carry out oven dry by drying line and obtain finished product;
(14) metal detection
Finished product after drying is checked by metal detector;
(15) insulation is observed
Product proceeds to observation ward 2 days, and keeps sample and chemically examine;
(16) detecting and selecting
Choose the packaging of the imperfect and cut of gas leakage, flatulence, sealing, obtain final qualified products.
Embodiment 2:
(1) select materials
1. soybean protein isolate: select pale yellow powder, free from extraneous odour, without the visible exogenous impurity of naked eyes, moisture≤10%, protein >=50%;
2. bean cake powder: select yellow-white to faint yellow loose sheet, there is the intrinsic smell of Soybean Meal, without musty, without the visible exogenous impurity of naked eyes, moisture≤10%, protein >=90%;
3. Gluten: select pale yellow powder, free from extraneous odour, without visible foreign, moisture≤8%, protein >=75%;
4. wheaten starch: select pure white glossy, free from extraneous odour, without sand tooth, foreign, moisture≤14%;
5. cornstarch: white or slightly light yellow shade, have gloss, free from extraneous odour, without sand tooth, without exotic, moisture≤14%, protein≤0.45%;
(2) configuration mixing
Soybean protein isolate 50kg, bean cake powder 50kg, Gluten 25kg, wheaten starch 25kg and cornstarch 25kg are jointly mixed and pour three-dimensional mixer into, rotating speed is 80 revs/min, is uniformly mixed 8 minutes and obtains mixture A;
(3) expanded molding
Send configuring the mixture A mixed into twin-screw Bulking Machine through feeder, controlling screw speed is 40 revs/min, and three sections of temperature are controlled as 75 DEG C, 140 DEG C, 175 DEG C, rate of feeding is 12 revs/min, continue feedwater and pressure is 20MPa, extrude rear flattening and obtain strip beans embryo bar;
(4) cut into slices
Beans embryo bar is carried out cut-out according to preliminary dimension and obtains semi-finished product B;
(5) dry
Evenly tiled on the conveyor belt by semi-finished product B complete for form and proceed to the roasting line of multilayer electricity, control temperature is 65 DEG C, and speed is 12m/ minute, obtains the semi-finished product C of moisture content≤13%;
(6) soak
Semi-finished product C is soaked 2h in normal temperature clear water;
(7) dewater
Soaked semi-finished product C is dewatered 30 seconds by dewaterer, obtains semi-finished product D;
(8) fried
Pour semi-finished product D into oil cauldron, control oil temperature at 160 DEG C, deep-fat frying time is 5 minutes, suitably supplements oil mass, obtain semi-finished product E in frying course;
(9) stew in soy sauce
Semi-finished product E is poured into the boiled soup stock water also removing plants on surface oil in advance, add the batching be in harmonious proportion also to stir up and down, middle big fire stew in soy sauce 5 minutes, 15 minutes are simmered after shutoff valve, add monosodium glutamate, medium and small fiery stew in soy sauce 5 minutes also stirs up and down, and elimination plants on surface oil takes the dish out of the pot again, and the semi-finished product dewaterer after taking the dish out of the pot is sloughed oily halogen and obtained semi-finished product F;
(10) second time is dried and cooling
Evenly be laid in by semi-finished product F on the conveyer belt of heating using microwave dryer, control temperature is at 55 DEG C, and speed is 18m/ minute, then cools conveyer belt being dried the semi-finished product G obtained with electric fan;
(11) vacuum packaging
Semi-finished product G is loaded after packaging bag and seals with vacuum packing machine, controlled pressure in-0.1MPa scope, vacuum time 20s;
(12) sterilization
Semi-finished product Full-automatic sterilizing pot vacuum packet installed carries out high temperature sterilization, then is reduced between 60 DEG C by Full-automatic sterilizing hingle temperature;
(13) second time cooling was dried with third time
With clear water cooling after taking the dish out of the pot, then carry out oven dry by drying line and obtain finished product;
(14) metal detection
Finished product after drying is checked by metal detector;
(15) insulation is observed
Product proceeds to observation ward 2 days, and keeps sample and chemically examine;
(16) detecting and selecting
Choose the packaging of the imperfect and cut of gas leakage, flatulence, sealing, obtain final qualified products.
Embodiment 3:
(1) select materials
1. soybean protein isolate: select pale yellow powder, free from extraneous odour, without the visible exogenous impurity of naked eyes, moisture≤10%, protein >=50%;
2. bean cake powder: select yellow-white to faint yellow loose sheet, there is the intrinsic smell of Soybean Meal, without musty, without the visible exogenous impurity of naked eyes, moisture≤10%, protein >=90%;
3. Gluten: select pale yellow powder, free from extraneous odour, without visible foreign, moisture≤8%, protein >=75%;
4. wheaten starch: select pure white glossy, free from extraneous odour, without sand tooth, foreign, moisture≤14%;
5. cornstarch: white or slightly light yellow shade, have gloss, free from extraneous odour, without sand tooth, without exotic, moisture≤14%, protein≤0.45%;
(2) configuration mixing
Soybean protein isolate 55kg, bean cake powder 55kg, Gluten 20kg, wheaten starch 15kg and cornstarch 15kg are jointly mixed and pour three-dimensional mixer into, rotating speed is 78 revs/min, is uniformly mixed 8 minutes and obtains mixture A;
(3) expanded molding
Send configuring the mixture A mixed into twin-screw Bulking Machine through feeder, controlling screw speed is 37 revs/min, and three sections of temperature are controlled as 73 DEG C, 137 DEG C, 173 DEG C, rate of feeding is 10 revs/min, continue feedwater and pressure is 17MPa, extrude rear flattening and obtain strip beans embryo bar;
(4) cut into slices
Beans embryo bar is carried out cut-out according to preliminary dimension and obtains semi-finished product B;
(5) dry
Evenly tiled on the conveyor belt by semi-finished product B complete for form and proceed to the roasting line of multilayer electricity, control temperature is 60 DEG C, and speed is 10m/ minute, obtains the semi-finished product C of moisture content≤13%;
(6) soak
Semi-finished product C is soaked 1.8h in normal temperature clear water;
(7) dewater
Soaked semi-finished product C is dewatered 28 seconds by dewaterer, obtains semi-finished product D;
(8) fried
Pour semi-finished product D into oil cauldron, control oil temperature at 158 DEG C, deep-fat frying time is 4 minutes, suitably supplements oil mass, obtain semi-finished product E in frying course;
(9) stew in soy sauce
Semi-finished product E is poured into the boiled soup stock water also removing plants on surface oil in advance, add the batching be in harmonious proportion also to stir up and down, middle big fire stew in soy sauce 4 minutes, 12 minutes are simmered after shutoff valve, add monosodium glutamate, medium and small fiery stew in soy sauce 4 minutes also stirs up and down, and elimination plants on surface oil takes the dish out of the pot again, and the semi-finished product dewaterer after taking the dish out of the pot is sloughed oily halogen and obtained semi-finished product F;
(10) second time is dried and cooling
Evenly be laid in by semi-finished product F on the conveyer belt of heating using microwave dryer, control temperature is at 53 DEG C, and speed is 17m/ minute, then cools conveyer belt being dried the semi-finished product G obtained with electric fan;
(11) vacuum packaging
Semi-finished product G is loaded after packaging bag and seals with vacuum packing machine, controlled pressure in-0.1MPa scope, vacuum time 20s;
(12) sterilization
Semi-finished product Full-automatic sterilizing pot vacuum packet installed carries out high temperature sterilization, then is reduced between 58 DEG C by Full-automatic sterilizing hingle temperature;
(13) second time cooling was dried with third time
With clear water cooling after taking the dish out of the pot, then carry out oven dry by drying line and obtain finished product;
(14) metal detection
Finished product after drying is checked by metal detector;
(15) insulation is observed
Product proceeds to observation ward 2 days, and keeps sample and chemically examine;
(16) detecting and selecting
Choose the packaging of the imperfect and cut of gas leakage, flatulence, sealing, obtain final qualified products.
The physical and chemical index testing result of the plain meat product obtained by above-described embodiment is as follows:
As Figure 1-3, packaging bag notching device of the present invention comprises base platform 3, the upper surface of any one jiao of described base platform 3 is fixed with right angle limit base 2, two right-angle sides of right angle limit base 2 are respectively provided with n shape first through hole 4, the interlude of two right-angle sides of right angle limit base 2 is provided with circle second through hole 5, a fixed leg 7 is respectively provided with in described first through hole 4 and the second through hole 5, on fixed leg 7, cover has spring 6, lower platen 1 is provided with directly over described right angle limit base 2, the lower surface of lower platen 1 is respectively equipped with and the first through hole 4, n shape first push rod 8 of the second through hole 5 correspondingly-shaped and circular second push rod 9, the surface on the straight line base 10 of described first push rod 8 is also provided with some cutting knifes 11 and the end face of cutting knife 11 exposes the bottom surface 12 of the first push rod 8, wherein the cross section of cutting knife 11 is triangle, the quantity of cutting knife 11 can be 3, and the adjacent and distance of the 3rd cutting knife and other 2 at least one cutting knifes of cutting knife interval of any 2 cutting knifes, the height height 0.5-1mm of the aspect ratio right angle limit base 2 of described cutting knife 11.
Concrete operations are crossed and are called: stretched to by any two right-angle sides of vacuum packaging bag 14 and be close to two right-angle sides of right angle limit base 2, then an active force is applied to the upper surface of lower platen 1, hand can be used, also with other instruments such as rubber hammers, can make lower platen 1 downwards and drive cutting knife 11 action together, by above-mentioned processing, obtain the shape of the otch 13 at vacuum packaging bag 14 edge, as shown in Fig. 4 or Fig. 5, then lower platen 1 is by the elastic force of spring 6, sets back.
The present invention is not limited to above embodiment, and every other embodiments drawn by those skilled in the art's technical scheme according to the present invention, drop within protection scope of the present invention equally.
Claims (10)
1. use textured soy wire-drawing protein to prepare a process for plain meat, it is characterized in that preparing according to following steps:
(1) select materials
1. soybean protein isolate: select pale yellow powder, free from extraneous odour, without the visible exogenous impurity of naked eyes, moisture≤10%, protein >=50%;
2. bean cake powder: select yellow-white to faint yellow loose sheet, there is the intrinsic smell of Soybean Meal, without musty, without the visible exogenous impurity of naked eyes, moisture≤10%, protein >=90%;
3. Gluten: select pale yellow powder, free from extraneous odour, without visible foreign, moisture≤8%, protein >=75%;
4. wheaten starch: select pure white glossy, free from extraneous odour, without sand tooth, foreign, moisture≤14%;
5. cornstarch: white or slightly light yellow shade, have gloss, free from extraneous odour, without sand tooth, without exotic, moisture≤14%, protein≤0.45%;
(2) configuration mixing
Calculate by weight percentage and pour common to soybean protein isolate (50-60 part), bean cake powder (50-60 part), Gluten (10-25 part), wheaten starch (10-25 part) and cornstarch (10-25 part) mixing into three-dimensional mixer, rotating speed is 75-80 rev/min, is uniformly mixed 8-10 minute and obtains mixture A;
(3) expanded molding
Twin-screw Bulking Machine is sent configuring the mixture A mixed into through feeder, control screw speed is 35-40 rev/min, three sections of temperature are controlled as 70-75 DEG C, 135-140 DEG C, 170-175 DEG C, rate of feeding is 8-12 rev/min, continue feedwater and pressure is 15-20MPa, extrude rear flattening and obtain strip beans embryo bar;
(4) cut into slices
Beans embryo bar is carried out cut-out according to preliminary dimension and obtains semi-finished product B;
(5) dry
Evenly tiled on the conveyor belt by semi-finished product B complete for form and proceed to the roasting line of multilayer electricity, control temperature is 50-65 DEG C, and speed is 8-12m/ minute, obtains the semi-finished product C of moisture content≤13%;
(6) soak
Semi-finished product C is soaked 1.5-2h in normal temperature clear water;
(7) dewater
Soaked semi-finished product C is dewatered 25-30 second by dewaterer, obtains semi-finished product D;
(8) fried
Pour semi-finished product D into oil cauldron, control oil temperature at 155-160 DEG C, deep-fat frying time is 3-5 minute, suitably supplements oil mass, obtain semi-finished product E in frying course;
(9) stew in soy sauce
Semi-finished product E is poured into the boiled soup stock water also removing plants on surface oil in advance, add the batching be in harmonious proportion also to stir up and down, middle big fire stew in soy sauce 3-5 minute, 10-15 minute is simmered after shutoff valve, add monosodium glutamate, within medium and small fiery stew in soy sauce 3-5 minute, also stir up and down, elimination plants on surface oil takes the dish out of the pot again, and the semi-finished product dewaterer after taking the dish out of the pot is sloughed oily halogen and obtained semi-finished product F;
(10) second time is dried and cooling
Evenly be laid in by semi-finished product F on the conveyer belt of heating using microwave dryer, control temperature is at 50-55 DEG C, and speed is 16-18m/ minute, then cools conveyer belt being dried the semi-finished product G obtained with electric fan;
(11) vacuum packaging
Semi-finished product G is loaded after packaging bag and seals with vacuum packing machine, controlled pressure in-0.1-0MPa scope, vacuum time >=20s;
(12) sterilization
Semi-finished product Full-automatic sterilizing pot vacuum packet installed carries out high temperature sterilization, then is reduced between 55-60 DEG C by Full-automatic sterilizing hingle temperature;
(13) second time cooling was dried with third time
With clear water cooling after taking the dish out of the pot, then carry out oven dry by drying line and obtain finished product;
(14) metal detection
Finished product after drying is checked by metal detector;
(15) insulation is observed
Product proceeds to observation ward more than 2 days, and keeps sample and chemically examine;
(16) detecting and selecting
Choose the packaging of the imperfect and cut of gas leakage, flatulence, sealing, obtain final qualified products.
2. a kind of process using textured soy wire-drawing protein to prepare plain meat as claimed in claim 1, it is characterized in that: the mixture A of described step (2) pours common to soybean protein isolate (50-60 part), bean cake powder (50-60 part), Gluten (15-25 part), wheaten starch (10-20 part) and cornstarch (10-20 part) mixing into three-dimensional mixer by calculating by weight percentage, rotating speed is 75-80 rev/min, is uniformly mixed 8-10 minute and obtains.
3. a kind of process using textured soy wire-drawing protein to prepare plain meat as claimed in claim 1, is characterized in that: the soup stock water of described step (9) is that spices, bittern and clear water mix.
4. a kind of process using textured soy wire-drawing protein to prepare plain meat as claimed in claim 1, is characterized in that: the soup stock water of described step (9) is mixed by spices 10 parts, 60 parts, bittern and 10 parts, clear water by calculating by weight percentage.
5. a kind of process using textured soy wire-drawing protein to prepare plain meat as claimed in claim 1, is characterized in that: can also carry out seasoning to semi-finished product G between described step (10) and step (11).
6. a kind of process using textured soy wire-drawing protein to prepare plain meat as claimed in claim 1, is characterized in that: the stainless steel of the detectable particle diameter >=2mm of metal detector of described step (14) or iron.
7. a kind of process using textured soy wire-drawing protein to prepare plain meat as claimed in claim 1, it is characterized in that: the packaging bag of described step (11) carries out otch process by notching device, described packaging bag notching device comprises base platform, the upper surface of any one jiao of described base platform is fixed with right angle limit base, two right-angle sides of right angle limit base are respectively provided with n shape first through hole, the interlude of two right-angle sides of right angle limit base is provided with circle second through hole, a fixed leg is respectively provided with in described first through hole and the second through hole, on fixed leg, cover has spring, lower platen is provided with directly over described right angle limit base, the lower surface of lower platen is respectively equipped with and the first through hole, n shape first push rod of the second through hole correspondingly-shaped and circular second push rod, the surface on the straight line base of described first push rod is also provided with some cutting knifes and the end face of cutting knife exposes the bottom surface of the first push rod.
8. a kind of process using textured soy wire-drawing protein to prepare plain meat as claimed in claim 7, is characterized in that: the quantity of described cutting knife is 3, the adjacent and distance of the 3rd cutting knife and other 2 at least one cutting knifes of cutting knife interval of any 2 cutting knifes.
9. a kind of process using textured soy wire-drawing protein to prepare plain meat as claimed in claim 7, is characterized in that: the cross section of described cutting knife is triangle.
10. a kind of process using textured soy wire-drawing protein to prepare plain meat as claimed in claim 7, is characterized in that: the height height 0.5-1mm of the aspect ratio right angle limit base of described cutting knife.
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| CN201510891896.1A CN105379943A (en) | 2015-12-07 | 2015-12-07 | Process using organized soybean drawing protein to prepare meat analogue |
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| CN108925745A (en) * | 2018-06-08 | 2018-12-04 | 河南蜀正园食品有限公司 | A kind of production technology of the full nutrient protein food of cereal |
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| CN111528288A (en) * | 2020-05-25 | 2020-08-14 | 祖名豆制品股份有限公司 | Processing technology of leisure dried bean food and processing line used by processing technology |
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| CN113040267A (en) * | 2021-04-29 | 2021-06-29 | 齐鲁工业大学 | Processing method of artificial meat containing simulated cartilage |
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